and decreased nutritional quality. Due to changes in lifestyle, urbanization of the population, the quality of food consumption has changed, namely, their food and biological value has significantly decreased [1]. As is known [2], the health of a particular person and the nation as a whole depends on the quantitative and qualitative composition of food. Food products exhibit protective, neutralizing, pro-
IntroductionThe modern stage of human development is characterized, on the one hand, by the outstanding achievements of science and technology, and on the other, by the deterioration of the ecological situation, changes in lifestyle, decreased physical activity, increased neuro-emotional stress,
In order to determine the influence of temperature and time of germination of the Bogatyr variety buckwheat on a change in the content of vitamins E, C, and B group, the germination parameters were optimized when developing a new type of seasoning. To optimize the germination parameters, the response surface methodology was used. The maximum total content of B, E, and C group vitamins in the sprouted buckwheat (4.591 mg/100 g) was observed at a temperature of 21.5 °C and the duration of germination of 3 days.
The Bogatyr variety buckwheat was sprouted for 4 days. Changes in the nutritional and biological value of the sprouted grains were registered after 24 hours. Based on the comparative chemical analysis, it was established that the content of protein, fiber, vitamins, amino acids increases during the germination of buckwheat in comparison with the control sample. The protein content on day 4 increases by 1.38 times compared to control. At the same time, the mass fraction of carbohydrates on day 4 is reduced by 1.57 times; the mass fraction of fat ‒ by 2 times.
It was established that the prototype seasoning that contains 30 % of sprouted buckwheat is characterized by a higher content of protein, vitamins, micro-and macronutrients compared to the control sample (without the addition of sprouted buckwheat). Adding the sprouted buckwheat grain to the seasoning has made it possible to increase by 25 % the antioxidant activity of the finished product compared to the control sample, which is 259.09 and 383.72 mg/100 g, respectively. In terms of safety indicators, the new product fully complies with the requirements for sanitary and hygienic safety.
The results reported here give reasons to recommend the production of a new type of seasonings of enhanced nutritional value based on the sprouted Bogatyr variety buckwheat, which could expand and improve the quality of nutrition
In order to manage quality and safety in the development of technology for new types of bakery products of increased nutritional value, the HACCP system was used.
Marketing research has shown that consumers would like to see more nutritious breads with natural additives on store shelves. Juniper (Juniperucommunis L) is one of the traditional crops growing in Kazakhstan and characterized by a high content of biologically active substances. In this regard, 3 % of crushed juniper fruits were added to the bread recipe.
In the course of research, a HACCP plan was developed for a new type of bread with increased nutritional value with the inclusion of juniper. As a result of the analysis of the bread production process, hazardous factors were identified and safety management measures were determined. Three critical control points were identified – during preparation (cleaning and grinding) of juniper fruits, during dough fermentation, and during storage of finished products. Once risk factors were identified, critical limits were identified, a monitoring procedure was established, and corrective actions were developed. The developed HACCP plan was tested at an enterprise for the production of bakery products, which led to an increase in the safety of products, and, accordingly, to an increase in its competitiveness in the consumer market of Kazakhstan.
В статье представлена рецептура и балльная шкала органолептической оценки качества нового вида приправы на основе пророщенной гречихи. Представлены результаты исследований пищевой ценности, биохимического состава, антиоксидантной активности нового продукта. Установлено, что опытный образец приправы с добавлением 30% пророщенной гречихи характеризуется повышенным содержанием белка, витаминов, микро-и макроэлементов по сравнению с контрольным образцом, а также добавление пророщенного зерна гречихи в состав приправы позволило увеличить на 25% антиоксидантную активность готового продукта по сравнению с контрольным образцом, что составляет 259,09 и 383,72 мг/100 г соответственно.
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